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Ingredientes
- 1/2 c. hazelnuts
- 3 Tbsp. hazelnut-flavor liqueur
- 1/3 c. sugar
- 1 Tbsp. cornstarch
- 2/3 c. lowfat milk
- 1 lrg egg yolk
- 3 ounce semisweet chocolate minced
- 1/3 c. whipping cream
Direcciones
- Bake hazelnuts in an 8- to 9-inch pan in a 350 degree oven till dark gold under skins, about 15 min. Pour onto a towel and let stand till cold sufficient to touch, about 5 min. Rub nuts in towel to remove loose skins. Lift nuts from towel; throw away skins.
- In a blender or possibly food processor, whirl nuts and liqueur to a smooth paste, scraping container sides often. Make sure all chunks are grnd; they clog the pastry bag tip.
- In a 1 1/2- to 2-qt pan, mix sugar with cornstarch. Add in lowfat milk and stir over high heat till boiling. Remove from heat, add in egg yolk, and stir to blend. Rub mix through a fine strainer into a bowl; throw away residue. Add in chocolate to bowl and stir till melted. Add in hazelnut mix and stir to blend. Nest bowl in ice water and stir often till pastry cream is cold, about 12 min.
- In a bowl with a mixer on high speed, whip cream till it holds soft peaks. Fold into pastry cream.
- This recipe yields about 1 1/2 c..
- Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 1141 | |
| Calories from Fat 691 | 61% |
| Total Fat 81.45g | 102% |
| Saturated Fat 40.55g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 273mg | 91% |
| Sodium 116mg | 5% |
| Potassium 1180mg | 34% |
| Total Carbs 113.6g | 30% |
| Dietary Fiber 16.8g | 56% |
| Sugars 77.13g | 51% |
| Protein 23.94g | 38% |
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